Evaluation of Certain Food Additives Sixty-ninth Report of the Joint FAO/WHO Expert Committee on Food Additives
- Geneva : Herndon : World Health Organization Stylus Publishing, LLC [Distributor] April 2010
- 1 online resource (219 p.) 23cm
Including References
Available for distribution in: USA
Annotation This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives, including flavoring agents, with a view to recommending acceptable daily intakes (ADIs) and to preparing specifications for identity and purity.
The first part of the report contains a general discussion of the principles governing the toxicological evaluation and assessment of intake of food additives (in particular, flavoring agents). A summary follows of the Committeeâs evaluations of technical, toxicological and intake data for certain food additives (asparaginase from Aspergillus niger expressed in A. niger, calcium lignosulfonate (40â65), ethyl lauroyl arginate, paprika extract, phospholipase C expressed in Pichia pastoris, phytosterols, phytostanols and their esters, polydimethylsiloxane, steviol glycosides and sulfites [assessment of dietary exposure] and 10 groups of related flavoring agents.
Specifications for the following food additives were revised: canthaxanthin; carob bean gum and carob bean gum (clarified); chlorophyllin copper complexes, sodium and potassium salts; Fast Green FCF; guar gum and guar gum (clarified); iron oxides; isomalt; monomagnesium phosphate; Patent Blue V; Sunset Yellow FCF; and trisodium diphosphate. Re-evaluation of flavoring agents for which estimated intake was based on anticipated poundage data was carried out for 2-isopropyl-N,2,3-trimethylbutyramide (No. 1595) and L-monomenthyl glutarate (No. 1414).
Annexed to the report are tables summarizing the Committeeâs recommendations for intakes and toxicological evaluations of the food additives considered.